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Gastro-modernism: Food, Literature, Culture

Derek Gladwin (ed.)

Published in print:
2019
Published Online:
May 2020
ISBN:
9781942954682
eISBN:
9781789623635
Item type:
book
Publisher:
Liverpool University Press
DOI:
10.3828/liverpool/9781942954682.001.0001
Subject:
Literature, 20th-century Literature and Modernism

This volume of essays surveys gastronomy across global literary modernisms. Modernists explore public and domestic spaces where food and drink are prepared and served, as much as they create them in ... More


Introducing Le Menu Consuming Modernist Food Studies

Derek Gladwin

in Gastro-modernism: Food, Literature, Culture

Published in print:
2019
Published Online:
May 2020
ISBN:
9781942954682
eISBN:
9781789623635
Item type:
chapter
Publisher:
Liverpool University Press
DOI:
10.3828/liverpool/9781942954682.003.0100
Subject:
Literature, 20th-century Literature and Modernism

This introductory chapter provides a critical outline of food studies and its subsequent association with modernism. It begins by discussing the critical shift in literary food studies and its ... More


The Global Green Bean and Other Tales of Madness

Susanne Freidberg

in Title Pages

Published in print:
2004
Published Online:
November 2020
ISBN:
9780195169607
eISBN:
9780197562185
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780195169607.003.0003
Subject:
Earth Sciences and Geography, Cultural and Historical Geography

The last years of the 20th century were tough times for selling food to Europeans. The competition was fierce, the rules uncertain, and the retail markets picky. It ... More


Feeding the Nation: The Making of Modern Food Provisioning

Susanne Freidberg

in Title Pages

Published in print:
2004
Published Online:
November 2020
ISBN:
9780195169607
eISBN:
9780197562185
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780195169607.003.0004
Subject:
Earth Sciences and Geography, Cultural and Historical Geography

In the late 20th century, a time when many Europeans protested against the corporate conquest of their food shops and farmlands, the sentiments expressed above were no ... More


Third Mode of Access: Indifference

Nicola Perullo

in Taste as Experience: The Philosophy and Aesthetics of Food

Published in print:
2016
Published Online:
September 2016
ISBN:
9780231173483
eISBN:
9780231541428
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231173483.003.0004
Subject:
Philosophy, Aesthetics

This section considers indifference to taste, eating based on nutritional and biological need, in the context of Perullo’s previous development of the aesthetics of taste.


Introduction

Sonia Ryang

in Eating Korean in America: Gastronomic Ethnography of Authenticity

Published in print:
2015
Published Online:
November 2016
ISBN:
9780824839352
eISBN:
9780824868222
Item type:
chapter
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824839352.003.0001
Subject:
Society and Culture, Cultural Studies

Opening with a question whether authentic national food exists or not, the Introduction invites the reader into the world of inquiry into Korean food in the United States. A brief history of food in ... More


A Taste for Toads

Bernard L. Herman

in A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia

Published in print:
2019
Published Online:
September 2020
ISBN:
9781469653471
eISBN:
9781469653495
Item type:
chapter
Publisher:
University of North Carolina Press
DOI:
10.5149/northcarolina/9781469653471.003.0011
Subject:
History, American History: 20th Century

The is chapter explores the natural and culinary history of toads (the fish, not the amphibian) as well as a specialized fishery and invention around a seasonal catch. The toads rise from a “trash” ... More


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